Vegetarian Chili

September 30, 2011 – 2:54 pm

This hearty crockpot meal is great for a fall day. I brought this into work for a potluck and cooked it all morning at my desk. One of our bosses is a vegetarian, so I wanted to make sure that he had something tasty and filling too 🙂 It’s loosely based off of this AllRecipes recipe. I kept it relatively mild for the potluck, but if I were making this for just Shaun and I, I’d add some chopped jalapeno and more chipotle chili powder (and halve the batch 😛 ).

Vegetarian Chili
Serves 12 as a main course (makes about 6 quarts)

1 15-oz can black beans
1 15-oz can garbanzo beans
1 15-oz can dark red beans
1 28-oz can crushed tomatoes
1 7-oz can diced green chiles
1 lb bag frozen corn
2 medium onions, chopped
2 large green bell peppers, chopped
4 stalks celery, diced
1 lb cremini mushrooms, quartered
2 tbsp dark chili powder
2 tsp chipotle chili powder
2 tsp ground cumin
1 tsp black pepper
4 cloves garlic, pressed

Stir all of the ingredients together in a large slow cooker. Cook on high for 3-4 hours, or on low for up to 10 hours. Serve warm.

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